Favorite Family Recipes: Our Version of Gino's East Deep Dish Pizza. I found several recipes for Gino’s pizza online and decided to combine them and do some other modifications of my own to create my own version. I have never actually had a Gino’s pizza before but I have seen it on the Travel Channel. I couldn’t wait to try my hand at it to see if I could make one that tasted as good as the one on the Travel Channel looked. That being said, if any of you have actually had the actual Gino’s East pizza let me know how it compares! Jared and I LOOVVVED this pizza. Probably some of the best home-made pizza we have ever had. Our Version of Gino’s East Deep Dish Pizza Ingredients (**I added a little cheese to the top about 1/2 way through baking so it would look better for the picture. Crust: 1 c. water 1 package yeast 1/3 c. corn oil 1 Tbsp sugar 1 tsp cream of tartar 1 lbs Bread Flour Pizza Sauce (if you don't want to make your own sauce you can just buy a jar of your favorite pizza sauce): Instructions Pizza Sauce: Assembly: Preheat oven to 350.
Chicago Deep Dish Pizza. Chicken, Mushroom, and Radicchio Lasagna Recipe. Story Deli, Shoreditch. London» Story Deli, Shoreditch Have you ever had pizza? (Yes this is a trick question, well spotted.) But... have you ever had real pizza? You know, the papery thin, crispy, floppy, gooey, real, Italian pizza? The type of pizza you only get in Italy...and...erm...Shoreditch. Story Deli is a bizarre little Italian haven, in east London, and this is exactly where you'll find this elusive type of pizza. If you passed by, you wouldn't even think to peak inside, but you really shouldn't judge a book Story by it's cover. Inside, you'll find a higgled-y piggled-y mix of knick knacks, art, salvaged shells and antiques, piled high along side big, wooden trestle tables and cold metal stools.
Light streams through the vast window and clear ceiling, illuminating the open kitchen bellow. All the produce is local, organic and deliciously fresh. The pizzas are quite frankly ridiculous, take a look... It was the best pizza I've had in a long time and I thoroughly recommend stopping by. Let me know what you think! Lasagna Bake for Two recipe. All-in-One Pierogi Skillet. Red and Green Pizza. Spinach and Goat Cheese Homemade Ravioli. Caramelized Onion and Spinach Focaccia. Easy and Low Fat Chicken Parmesan. Simple and Hearty Pasta. Sundried Tomato Spaghetti and Meatballs. Asian Inspired Broccoli and Spinach Noodle Soup. Classic Chicken Parmigiana. I love pasta. And noodles. And sauces. And cheese. And all of them mixed together. I love this classic meal.
This recipe looks like it’s got a lot of ingredients, but most of it is stuff you’ve probably got in your pantry already. Here’s what you’ll need for the breading. Whisk all ingredients together in a medium sized bowl. Now get your chicken… BTW, have you seen this chicken?? The best part is that they’re already pounded all nice, flat, and even. Coat both sides of the chicken with the breading. And then set it aside for a sec while we make… The Marinara Sauce! Begin melting 2 tbsp of butter in a medium sized sauce pan over medium to medium low heat. My garlic was on steroids tonight. When the garlic is golden and soft, pour in the tomatoes and add in the sugar.
While your sauce is simmering, let’s go ahead and start the noodles. Our sauce is simmering, our noodles are boiling, what are we missing?? Add your chicken breasts and cook 4 to 5 minutes each side until they are golden. Huh. Mac and Cheese. I am *in love* with this simple, no-frills mac and cheese. :) My granny used to make this all the time- she knew it was my favorite and always had it ready whenever I came to visit. :) It’s a delicious quick-and-easy side dish- no fancy or unnecessary ingredients, just pure, unadulterated mac and cheese.
:D It’s definitely one of my go-to meals- I almost always have all the ingredients on hand- and the baking time / temp isn’t too picky so I can usually just pop it in the oven with whatever my main dish is. :) The ingredients: noodles, butter, salt, shredded cheese and milk Boil and drain noodles in salted water. Since it’s just the two of us, I boiled 2 cups of penne pasta. That’s enough for 2-3 servings as a side dish. Spray a baking dish with Pam and make layers of noodles, a healthy pinch of salt, and pats of butter. Top with plenty of the good stuff- shredded cheese. Repeat layers of noodles, salt, butter and cheese until you run out of noodles. Now the milk. Cheesy Mac & Cheesy. 50 Things to Make With Pasta Sauce : Recipes and Cooking. Homemade Bagel Bites. This is a super simple recipe idea, and an awesome idea for a snack or just add a salad and serve for dinner! If you're looking for other snack or appetizer ideas, my Cream Cheese Garlic Chicken Poppers are a family favorite!
Bagel bites were definitely a hit in our household growing up. We loved those things more than any after-school snack - the hard part was convincing our mom we *needed* them! I decided to make some "grown up" bagel bites. They are also healthier (you can use low fat cheese and whole wheat bagels). 6 mini-bagels (split in half)~3/4 cup of pasta sauce (I love Emril Agassi's)~3/4 cup of mozzarella cheese 1/2 cup of pepperoni, choppedItalian seasoningStep-by-step:1.
To FREEZE: After prepping the pizza bites, do not bake. -Domesticated Duchess. Not Your Mama’s Meatballs. February 14, 2007 | By Adam Roberts | 24 Comments I wanted something simple. Specifically, I wanted spaghetti and meatballs. I’d never made spaghetti and meatballs before and last night was going to be the night.
But then I opened Lydia Bastianich’s book, “Lydia’s Family Table,” and after looking up meatballs in the index I found her recipe for “Long-Cooked Sugo and Meatballs.” Lydia explains, “Sugo, or gravy, is a long-cooking sauce that has a big component of meat in it, which releases its flavors as it cooks and transforms the sauce into a more complex and flavorful gravy.” After doing more research, I discovered that spaghetti and meatballs is not an authentic Italian dish but an American Italian concession to America’s love for meat.
To make sugo you must first make a soffrito: “that essential Italian technique of cooking vegetables and aromatics in fat or olive oil slowly over low heat.” Easy! So here’s my soffrito cooking over medium heat: Meanwhile, I set to making the meatballs. Katy’s Pizza. January 20, 2009 | By Adam Roberts | 17 Comments Pizza god Adam Kuban of SliceNY and Serious Eats had this to say the last time I made pizza: “AmGour: I love ya and all, man, but you gotta spread that dough out thinner!” A thin crust, it turns out, is the sine qua non of perfect pizza. The great pizzas of New York–Di Fara, Franny’s, and Una Pizza Napoletana–all have relatively thin crusts that don’t overwhelm the other pizza elements. But, I must confess, when I’m at home making pizza my goal isn’t to recreate these laudable thin-crust pizzas; my goal is to recreate my friend Katy’s pizza, from the days when she lived close by in Atlanta.
You were reacquainted with Katy last week when she and her husband Josh did a Q&A for my 5th anniversary week. Their interview mentioned their jaunt guest-blogging for me back in Ought 4 and I found myself revisiting that jaunt myself, last week, when I wanted to recreate Katy’s pizza. Yes, it’s a sweet puffy pizza. Well, easy if you’re smart. Ugh. Spaghetti and Meatballs. October 25, 2010 | By Adam Roberts | 23 Comments There are certain dishes everyone should know how to make; Spaghetti & Meatballs is one of them. It’s funny, though, because even though I’ve been cooking consistently for the past six years, cooking my way through the staples (here’s my favorite chili, my new standard roast chicken, my go-to chocolate chip cookie) I’d never really tackled Spaghetti & Meatballs. I once made fancy meatballs in a sugo that had orange zest and I titled that post “Not Your Mama’s Meatballs.” What I wanted, though, was the opposite: I actually wanted your mama’s meatballs.
And I think, finally, that’s what I’ve found. Reading as many cookbooks and food magazine and food blogs as I do, I’ve encountered many meatball recipes: some are made with fancy mixtures of veal and pork and beef, others get even fancier (as Mario Batali’s recipe does) with prosciutto and Asiago cheese. Spaghetti and Meatballs based on a recipe by Arthur Schwartz Ingredients: 1 teaspoon salt 1.
The Easiest Pasta Dinner in the World. November 16, 2010 | By Adam Roberts | 21 Comments There are certain readers of my blog–and I know they exist, I’ve met them in real life–who see the food I make as aspirational. Instead of thinking, “Oooh, that’s easy, I can make that” (as many of you think when you read my posts), they think, “Oooh, that looks tasty, I wonder if someone will make that for me?”
To those readers, then, who think these recipes are outside of your reach (and, again, I acknowledge that I’m not describing most of you) I have a recipe for you. It’s Penne with Brown Butter, Nutmeg and Parmesan and I used to write about it all the time on the blog when I was a bachelor; it’s a dinner you can whip up easily for yourself after coming home from work. All you need is a pot, a pan, a box of penne, a stick (or less) of butter, whole nutmeg (so much better than the pre-ground stuff), a hunk of Parmesan cheese, salt and pepper.
Here’s how you make it…. Penne with Brown Butter, Nutmeg and Parmesan Ingredients: 1. 2. 3. 4. Pierogi. April 27, 2009 | Print | E-mail | Filed under cheese, pasta, Polish, potato My friend Becky came over yesterday, for the sole purpose of cooking with me. We both love to cook and bake, and she’s as crazy as I am when it comes to making something new and/or difficult. (For a little more context, she’s the same friend who came over to make fondant with me.) So I thought well, we’ve already tackled fondant. How about something a little easier? I’d found a recipe for potato gnocchi that didn’t look too hard, so I told her to bring along 2 lbs of potatoes and we’d make a little pasta and hang out. Except we didn’t (make the gnocchi, that is). Instead, hours before Becky came over, I opened my e-mail to find the recipe for pierogi from my mother-in-law that I had asked for – her mom’s recipe.
Servings: 50 Dough 8 cups flour2 and 1/4 cups potato water, cold1 and 1/4 tsp salt1 Tbsp sour cream1 Tbsp oil4 eggs Filling (potato & cheddar) 4 Idaho baking potatoesShredded cheddar cheese, to taste. Calzones. July 20, 2009 | Print | E-mail | Filed under bread, cheese, Italian Last week for dinner, I made these calzones since they were cheap and since I usually have some kind of bread dough in the fridge. This time I had the master boule dough from Artisan Bread in Five Minutes a Day on hand, the same dough I used to make my pepperoni bread. I believe you can find the recipe for the master boule on their blog here. You can put anything in your calzones, but I went simple with mozzarella cheese and pepperoni. First, tear off half the dough and roll it out, making sure there is plenty of flour underneath the dough. Cut the dough into 4 large squares. Press the edges together and then wrap them under. Move the calzones on to the baking stone in the oven, and then pour a cup of water into the broiler pan.
Easy and cheap, and there’s nothing like fresh bread! Leave a Reply. Homemade Pierogi. So just about everyone that reads my blog is pretty aware of my much-talked-about Italian heritage. Well, I also have a *smidgen* of Polish in me, and this meal pays homage to that blood. Homemade pierogi made it onto my Top 100 list, so when Annie asked if I would be interested in making them together, I jumped at the opportunity. Truth be told, I’ve never eaten a homemade pierogi in my life.
Mrs. T’s all the way for me! Traditionally, the only time we really ever ate pierogi growing up was during Lent – mostly because they were an easy no-meat alternative on Fridays. And if we’re being honest, the suckers are really good! I was a rebel this time and chose a different recipe from Annie, because I’m still a little afraid of using recipes without quantities. These were a little time consuming, but you could easily make the dough one day and then the filling and assembly the following day.
Italian Supreme Calzones. When I visit my Chief Culinary Consultant we often grab a “take and bake” pizza from Safeway that is absolutely delicious. It’s a supreme pizza that includes Italian sausage, pepperoni, peppers, onions, and black olives. There may be even more on there that I can’t remember, but it’s by far the best pre-made pizza I have ever had (which is surprising because I usually don’t like olives at all, but I enjoy the whole of this pizza). I remembered that I had pizza dough in the freezer from awhile back, but I wasn’t feeling an actual pizza (shocking, I know); I wanted something different.
It then occurred to me that I still hadn’t made calzones, so that solved my dilemma, calzones it was! The base of this recipe is my favorite homemade pizza dough – it creates a crisp crust with a warm and chewy interior. In my world, that’s the perfect texture combination for an awesome pizza crust. Now for some bad news. Thin and Crispy Crust more your cup of tea? I cooked Cheesy, Veggie Stromboli! | The Angieriver Show. As most of you know, I have a raging love affair with all things Boston Terrier. Most notably the living, breathing kind. In case you had any doubts as to why they are the world's most loveable dog I've documented some of their charm using my very own CANDY as a model.
And yes, I do plan to add to my pack. The sooner the better. And in case you're particularly observant, yes, I did feed her a bit of red velvet ice cream because like all good Boston mothers know... Bostons will do just about anything for food. Ain't that right Candy Bear? Easy Lunch Idea | Supreme Pizza Monkey Bread Recipe. Last week I was on Twitter just watching the conversations when a particular tweet about pizza monkey bread caught my attention. Hmmm … pizza monkey bread. Sounds good doesn’t it. I had never made it before, wasn’t even sure how but decided to give it a whirl and I’m glad I did because it is delicious! I’ve never been a huge pizza fan, with the exception of the Chicago style deep dish which we can’t get down here in central Illinois. In a way, this pizza monkey bread reminds me of that style in the sense that it’s a thick bite of pizza and made inside-out.
To make this supreme pizza monkey bread you’ll need some “toppings” of course. Simply drop a few bits of each ingredient in the center of the dough but don’t overload it or you’ll never get the ends sealed. Next, you dip the dough ball into a bowl of melted butter along with a sprinkling of garlic powder that has been stirred in. Let the pizza monkey bread cool for a few minutes. Flip it onto a serving dish. Mushroom Parmigiano. Mini Pizzas. Homemade Ravioli. Penne with Eggplant. Whole Wheat Pizza Dough. Fried Noodles. Baked Chicken Parmesan Recipe. Cheesy Pepperoni Pizza Quick Bread. Cheesy Bread Recipe. Breadsticks (and Pizza Dough) Pizza Puff Bites | Baby Dickey. Chicago-Style Deep-Dish Pizza & No-Knead Cornmeal Crust Cookbook Review & Recipe from Artisan Pizza and Flatbread in Five Minutes a Day by Jeff Hertzberg and Zoë François.
What's That Buzz: Pepperoni Bread.